A unique style of preparing the traditional fresh chicken cull, slow roasted to give you a flavor that soaks through the bone.
|cull (cut into pieces)||1|
|onions (cut into quarters)||3|
|green chillies (cut in halves)||5|
|ginger garlic paste||1 tsp|
|SVS all in 1 curry mix||1 tsp|
|SVS Tumeric powder||1 tsp|
|SVS garam masala||1 tsp|
|Salt to taste|
Rinse culls and marinate with salt, ginger garlic paste, SVS Tumeric powder, garam masala, all in 1 curry mix. In a frying pan heat oil and fry marinated culls until water comes up, add onions and chilli and boil for 40 minutes, at this stage, start allowing the water to drain until onions completely melt and chicken starts to fry again. Once completely dry serve with rice and yellow dhal.
— SVS Team
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